Coat a large ovenproof skillet with oil spray. Place over high heat and add the whipped butter. When butter foams, add Brussels sprouts, cut side down, and sprinkle with salt. Reduce heat to medium and cook for 5 to 6 minutes, until Brussels sprouts begin to brown.

Add lemon zest, juice and vinegar. Transfer skillet to oven and bake for 4 to 5 minutes, until sprouts are tender when pierced with a knife. Serve immediately.

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